Avocado Yogurt Key Lime Pie

Featured in the Honolulu Star-Advertiser on August 3, 2016.
Recipe compliments of Halawa Xeriscape Garden.



Avocado Yogurt Key Lime Pie

  • 2 large ripe avocados, quartered, peeled and seeded
  • 1/2 cup non-fat vanilla Greek yogurt
  • 1/2 cup agave nectar
  • Zest of 1 Tahitian lime
  • 1/2 teaspoon vanilla
  • 1/2 cup light coconut milk
  • 1/2 cup lime juice
  • 1 (.25 ounce) packet unflavored gelatin
  • 1 9-inch prepared graham cracker pie crust Fresh berries and light whipped cream, for garnish (optional)


In the bowl of a food processor, place avocados, yogurt, agave, lime zest and vanilla; process until well combined. Scrape down the sides of the bowl as necessary; set aside. Heat coconut milk in a small sauce pan and bring to a low boil; set aside. In a large bowl, add lime juice and sprinkle gelatin on top; let stand until gelatin is dissolved about 1 minute. Gently whisk in coconut milk. Continue to whisk until gelatin is completely dissolved, about 5 minutes. Stir in avocado mixture until well combined. Pour mixture into prepared pie crust. Chill in refrigerator for about 3 hours until firm. Garnish with optional toppings. Makes 10 servings.

Approximate Nutrient Analysis per serving (not including berries or whipped cream):
230 calories, 12 g fat, 2.5 g saturated fat, 0 mg cholesterol, 100 mg sodium, 29 g carbohydrate, 3 g fiber, 19 g sugar, 3 g protein


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